To temper:1 tsp olive oil, a little mustard and cumin seeds. A few red chillies, curry leaves and a pinch aseofotida.In a thick bottom pan, cook the dal in 2 cups of water till the dal cracks up and is soft to touch. Pressure cooking it is faster. One or two pressures is ideal.

In a skillet, add the spinach, whole tomato, peeled whole onion, garlic and green chillies. Cook on medium heat till the spinach is soggy. Don't overcook or it will loose its nutrients and color. Put it in a blender, and let it cool a while. Add the jeera, pepper seeds and coconut to the boiled greens in the blender. Grind to a paste, add some water if its too thick.Heat the skillet (the same one that you boiled the greens), add oil, when it begins to smoke, quickly add the mustard and cumin seeds. Cover it, it is sure to splatter and mess your stovetop. Add the red chilly and curry leaves, cover again, now add the ground spinach paste, add 1tsp or more salt, cook on low heat for about 2 minutes. Add the cooked dal, cook on medium heat till it comes to a boil. Add asefoetida before serving ( also called hing, and is great for digestion, or should I say... controls flatulence.. OK I said it ..lol )

Serve the curry with rice or ragi muddhe. A boiled egg on the side, or sliced cucumbers taste good too.

Use a large, heavy-based pot. Over medium heat, add oil. Toss the whole garam masala and pepper seeds. Toast for 2-3 minutes until aromatic. While they are toasting, add half the onion. After the onions turn golden brown, turn off the heat and let cool. Add the tamarind and coconut to the cooled mixture, and grind to a fine paste.Back in the large pot, Add oil, on m…

This is a fresh green that can be found growing everywhere in South India. It belongs to the Solanum family, with lovely green leaves and produces tangy little blue or red berries. The solanum nigrum leaves are also uses as herbs in medicine. The curry is unmistably green, and has a subtle yet distinct taste. It can be made into chutneys or curries. Try it, I bet you will like it. What you need: Serves 43 cups kasi soppu/ganike soppu/solanum nigrum leaves3-4 Garlic 4-5 Black pepper seeds 3 red chilies3 tsp dry coconut2 tsp ghas ghase/khus khus /poppy seeds1/2 cup milk1/2 cup hesarukalu(green gram)/kadalekalu(channa dhal)/dry avarekalu/fresh kadale beeja (peanuts) Tempering : A tsp of ghee/oil, curry leaves and mustard seeds. If you use dry grams/dhals, then warm them well on dry heat, and cook them well. If you are using fresh peanuts, just boil them with a little water and salt. Set aside. In a bowl, add the greens, sprinkle a little water, and add in the garlic, black pepper, red chilie…